Mediterranean Chopped Salad

Name: Mediterranean Chopped Salad
Yield: Serves 4 as a light entrée and 6 as a side dish
Ingredients: 1 medium, cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups); 1 pint, grape tomatoes, quartered (about 1 1/2 cups); , table salt; 3 tablespoons, extra virgin olive oil; 3 tablespoons, red wine vinegar; 1 medium, garlic clove, minced or pressed through garlic press (about 1 teaspoon); 1 (14-ounce) can, chickpeas, drained and rinsed; 1/2 cup, chopped pitted kalamata olives; 1/2 small, minced red onion (about 1/4 cup); 1/2 cup, roughly chopped fresh parsley; 1 , romaine heart, cut into 1/2-inch pieces (about 3 cups); 4 ounces, feta cheese, crumbled (about 1 cup); , ground black pepper

34 comments

Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.

SERVES4 as a light entrée and 6 as a side dish

TIME40 minutes

has video

WHY THIS RECIPE WORKS

To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive...

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